Beef and Barley Soup
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 140.3
- Total Fat: 1.2 g
- Cholesterol: 18.6 mg
- Sodium: 218.6 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 3.2 g
- Protein: 10.1 g
View full nutritional breakdown of Beef and Barley Soup calories by ingredient
Introduction
The only thing bad about this soup is cutting up the meat. It takes a long time. So, if you want to save time...ask your butcher to cut it for you. But, you will save money to just buy a roast on sale and cut it yourself. It takes me about 20 minutes of standing and cutting the meat. Then you still have to chop up the onion, the potato, and the carrots. IT IS WORTH IT...this is good and you will have leftovers. The only thing bad about this soup is cutting up the meat. It takes a long time. So, if you want to save time...ask your butcher to cut it for you. But, you will save money to just buy a roast on sale and cut it yourself. It takes me about 20 minutes of standing and cutting the meat. Then you still have to chop up the onion, the potato, and the carrots. IT IS WORTH IT...this is good and you will have leftovers.Number of Servings: 22
Ingredients
-
2 cans Priano Crushed Tomatoes (28 oz cans)
4 cups water
2 beef bouillion cubes
2 tsp seasoning salt
1 1/2 pounds Bottom Round Roast (cut small)
8 medium carrots
10 Russet Potatoes (medium size)
1/2 cup pearlized Barley
Directions
First cut the meat into cubes. Brown it in an iron skillet with a little seasoning salt.
Now dice the onion and cook it in the microwave.
In a large Crockpot add EVERYTHING. Let it cook all day on medium heat.
I measured this and got 22 cups.
Number of Servings: 22
Recipe submitted by SparkPeople user COOLEEQ.
Now dice the onion and cook it in the microwave.
In a large Crockpot add EVERYTHING. Let it cook all day on medium heat.
I measured this and got 22 cups.
Number of Servings: 22
Recipe submitted by SparkPeople user COOLEEQ.
